Scald milk in a large Dutch oven; add marshmallows, and cook over medium heat until marshmallows melt. Remove from heat. Cool to room temperature. Add remaining ingredients, stirring well.
Pour peach mixture into freezer can of a 1-gallon hand turned or electric freezer. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour before serving.
Oxmoor House Homestyle Recipes
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